really simple BEER syndication

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(78 items)

March 27, 2008
23:59
An Imperial Line-up
» ‎ Relentless Thirst

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Tonight was a night I had planned just for me. After having put in extra work on the job for several consecutive days, it was time for a much deserved reward. And that, my friends, was a little...

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23:47
Beer in Bourbontown
» ‎ Champagne of Blogs, The

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I’m in Louisville, Kentucky on business, a city better known as the capital of bourbon whiskey. Maker’s Mark, Jim Beam, Woodford Reserve (the Derby bourbon) are all distilleries that call my old Kentucky home. Many’s the restaurant I’ve passed in the last few days touting a bourbon menu, with selections sometimes numbering the upper 50’s. That’s a serious whiskey selection.

So it was with no small amount of surprise that I found a beer temple here in the Bluegrass Brewing Company, a small brewpub with multiple locations in the area. I visited the downtown location with my co-worker Christi, and we had a nice time sampling a few brews and eating a very respectable bar food dinner. We brought a little rain with us from Portland, but the warm weather drew us outside to sit under the awning at the outdoor bar.

I sampled two of their beers, starting with the Dark Star Porter, whose stats were listed in the beer menu at 35 IBUs and 5.6 abv. The description provided described it as smooth, malty and chocolate-y, and I’ll give them 1 of 3. I found it good, but it was quite dry and almost astringent, but with nice toasty grain flavors and a pretty hearty mouthfeel. It also tasted quite a bit hoppier than its bitterness pricetag would seem to indicate, with some Eurohop flavors coming through in the finish - perhaps some Saaz in the recipe?

I enjoyed their “APA” much more, which for them is short for “American Pale Ale,” but I’d categorize it more in the IPA family, with strong resiny hop flavors and aroma. It was a bit sweetish and somewhat syrupy, but with agressive carbonation that may have also been present in the porter (and which led to my overly dry diagnosis). As the beer warmed, I also caught a strange aroma I’ve never noticed in a beer before, one I can best describe as Brie cheese rind aroma. Not unpleasant, but not something I’d want to wear as a cologne, either.

While we sipped beers outside, several patrons participated in what seems to me was probably the world’s quietest jam session, playing the kind of bluegrass you might expect to hear in the library, not a Louisville beer bar.

The bar had a very friendly vibe overall, with most patrons calling/yelling/sassing the bartender (”Gordo”) by name, buying him the occasional Jager shot, and chatting/yelling/drawling amiably with one another across the bar. One friendly local came outside for a smoke to visit (rhetorical: what does it mean when the highest tobacco producing state in the country bans smoking in bars, but Portland, Oregon, the country’s greenest city still allows it?) and regaled us with several hilarious stories, the best of which was his alleged occupation as owner of an Indiana bar/gun range. The gun range is attached. To the bar. I’m fairly certain the OLCC doesn’t allow that sort of thing, but I can’t be sure. Still, he assured me that official policy is shoot first, drink later, but that he couldn’t say that the rule was followed 100% of the time. Word to the wise: suit up if you head out for drinks in southern Indiana.

Bluegrass Brewing Company
660 South 4th Street
Louisville, KY 40202
(502) 568-2224

23:25
An Imperial Line-up
» ‎ Relentless Thirst

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Tonight was a night I had planned just for me....

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23:14
The Art of Beer, A Tasting
» ‎ MNBeer - By, for and about Minnesota beer. Dedicated to MN breweries, brewpubs & homebrew

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April 26, 2008
5:30 pm to 7:30 pm
Thanks to Nicole for the tip…

Our 1st annual beer tasting fundraiser

The Art of Beer: A Tasting

Saturday, April 26, 5:30 - 7:30 pm at the MAC

Tickets: $40

Includes five beer courses with food pairings (prepared by Rivers Wine Bar & Bistro) and a commemorative glass.

Beer provided by Mike Hoops of the Minneapolis Town Hall Brewery

Sponsored in part by Grand Rapids State Bank

22:58
TBR Beer A Day Podcast - Friday, March 28th
» ‎ Beer Report with Groucho & CHUD, The

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Good work! You made it through the week! Now you have to pay some penance for all that Barleywine last night!!!

Style of the day: American Wheat Ale

Beer of the day: James Page Brewing companyy’s White Ox

Hope you enjoyed this week of beercasting goodness. We will not be doing this again next week!!! Consider these past 5 shows as Episode 41. Now, if we get a good response fron it all, we are more than happy to do it all again! Feedback is always welcome, plus it will enter you in the contest for the Autographed copy of Maureen Ogles “Ambitious Brew” book.

Oh… Over ten minutes this time! Sorry for any false advertising on that 3 to 5 minute promise!

22:43
Red Ale Regalia
» ‎ Marcobrau Brew Journal

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Tasting all things red that I've homebrewed, which is a red ale that is aging quite nicely in Party Pig and has probably at its peak. This red ale is rather hoppy up front, no doubt due to the addition of about a half ounce dry hops in the Party Pig. The beer is quite delicious and I had to keep myself from consuming more than a few pints. I'm rather pleased with this beer, especially with the performance of the Fermentis S-04 dry yeast. The beer is fairly clean, with just enough residual sweetness to play well with the hops. The S-04 clears very well, too. I definitely think the Fermentis yeasts are big improvement over the dry yeasts from 10 or 15 years ago.

Pictured to the right is Montmorency Ale. It's not quite red; maybe more pink. It was a five gallon batch brewed with one gallon of Montmorency tart cherry juice. No sweet cherries here; just tart ones and it shows - this beer has a tart character that I think is just about right. The nose is tart cherry, but there's also some lactic notes and phenolics from the yeast (although I think the lactic character could be from the cherries); almost a smokiness. The mouthfeel is fairly creamy once the carbonation settles, but the carbonation takes awhile to settle. The head is very impressive, too, with spun sugar bits sticking to the sides of the glass. I'm not sure how I achieved this, perhaps it just the yeast - Wyeast 3463 Ingelmunster Ale.

22:37
A Beer a Day May Be Good For Your Heart, Bad for Your Memory
» ‎ Drink-a-Pint

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This sort of feels like a rum and coke, a bit of an upper and a downer. First, the good news: A study from the University of California-Davis, found small amounts of beer helped men and women decrease their risk of heart attack and stroke by nearly 40 percent. The reason? Like red wine, small amounts [...]

22:28
What’s brewing in St. Paul
» ‎ MNBeer - By, for and about Minnesota beer. Dedicated to MN breweries, brewpubs & homebrew

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April 10, 2008
7:00 pm to 9:00 pm
Please join Historic Saint Paul at Summit Brewery (910 Montreal Circle)on April 10th, 2008 for a toast to our proud brewing past. Doug Hoverson, the author of Land of Amber Waters: The History of Brewing in Minnesota, will tell the story of the Saint Paul beer industry: from the small breweries that gave way to large companies with regional and national prominence to the vibrant beer culture of today.Following Hoverson’s remarks, we will look to the future of two of Saint Paul most prominent neighborhood landmarks: the Hamm and Schmidt breweries. These vacant structures are poised for rebirth as community assets. Representatives from the Asian Pacific Cultural Center and Brewtown, LLC will share their visions for the redevelopment of Hamm and Schmidt, respectively.

22:14
Looks Like Beer, Smells Like Pizza?
» ‎ Drink-a-Pint

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Pizza and beer taste great together, but what about pizza beer? If you’re in the Illinois area and feeling a little adventurous, you can find out for yourself with Tom Seefurth’s Mamma Mia Pizza Beer. And, believe it or not, there are actually real pieces of pizza stirred into the mix. The home-brewed beer begins with [...]

22:03
Dubbel Ale (Allagash)
» ‎ Beer, Maine & Me

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The Belgian Dubbel, Tim Webb's Good Beer Guide Belgium says this about the Abbey-style:
"A typical dubbel should be copper-brown to dark brown in color, contain some caramelised malts and be re-fermented in the bottle. It may have some candied sweetness. Bitterness may vary from soft to obvious.
At the sweeter, lighter end they are much like strong brown ales anywhere. The more interesting ones are black and brackish like a strong porter, with elements of stewed tea."
The Allagash Dubbel label states:
"This dark-amber Belgian style ale is hand brewed with 7 different malts, a special sugar and our Belgian yeast. The result is a unique beer with a complex malty taste and a remarkably clean finish. "
I say:
"It pours a very dark mahogany color. Light can't penetrate this color. The head of the beer leaves some thin lacing on the side of the glass and some swirls of foam remain on top of the beer.
The smell is rich in malt and small hints of caramel. The smell of this one opens up as it warms a bit. There is definitely some dark fruit and some of that familiar Belgian yeast coming through.
Taste is very reminiscent of some of those great beers I had over in Belgium. The ones with names I can't remember and I can never seem to find here. Tastes of tart and dried fruit along with that great Belgian yeast at first. The finish is sweet and compliments the initial slight bitter taste. It has nice soft mouthfeel that leads to a remarkably easy drinking beer."
I've seen this on tap a couple places around Portland, its a real treasure to find.
BEER FACTS

Name: Allagash DubbelStyle: Dubbel
Brewery: Allagash Brewing Company
Location: Portland, Maine, USAContainer: 12 oz. bottleMalts: 7 different ones
Hops: ?
ABV: 7%IBU’s: ?Brewed in Maine

21:48
#203 Castle Brewery - Samichlaus Helles
» ‎ Year of Beer

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Samichlaus is Santa Clause in Swiss German. This is a traditional seasonal beer, at 14% it is a good winter warmer.

The aroma of this beer has a hint of fruit and malt. The color is an orangish amber, and very clear. The head on this beer is non-existent, just like the other Samishlaus.

The taste of this beer mildly fruity with some malt sweetness. The strongest attribute to the taste of this beer is a strong alcohol taste and warmth. There is no clear hop flavor, the fruit taste is likely from the yeast not the hops. The mouthfeel is thin with no carbonation. The finish is sweet, with the prevalent alcohol taste.

I've always liked a beer that requires sipping and at this proof sipping is a good idea. I wish the alcohol was smoother or backed up with some malt of hop flavors.

21:44
What I like most about your site: Grove's Beer Log
» ‎ Beer Bits 2

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Grove's beer log is a wonderful site from Norway with some awesome content from a home brewer and as I just found out homebrewing judge :-) He has a variety of thoughtful homebrewing posts including the following topics:
Welcome back from your break and keep up the good work!

Cheers!

21:43
Ventmatic / Shirron Faucet Spouts and the Perfect Pour
» ‎ Homebrew Beer Blog

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A while back I upgraded my chrome taps with nice forward sealing stainless Ventmatics.

These are really cool. They have a great smooth internal design, all stainless, and forward seal. Forward sealing means there isn’t any beer sitting in the faucet exposed to the air. That means no mold or flies. It also means the beer doesn’t dry up and make your faucets stick. I’ve seen guys bust their tap trying to un-stick a faucet.

When I got them, the pour was OK. It was better than my old faucets, but didn’t quite live up to the hype. A year or so went by and I started tinkering off and on with my pour. I recently revisited this and pulled out all my spouts to do some comparisons. The faucet’s spouts are interchangeable and as it turns out, they can significantly change the pour of the beer.

A couple of my Ventmatics came with larger 12.5 mm spouts. I think normally home brewers buy them with 11 mm or 11.75 spouts. The bigger spouts caused my pour to be hollowed, which made for a bunch of foam in the glass. The trick to a nice pour is as little turbulence as possible so not to knock the CO2 out of solution. Initially I thought it was because it was too fast, so I bought longer tubing, which only made the problem worse. Turns out the flow was too slow, so I tried shortening the tubing and that helped, but still no dice since it was flying out of the tap. I tried boosting my serving CO2 and that helped, but then that would make my beer over carbonated. And then I read about different spouts on the Internet.

If I had to guess here the 12.5 mm spouts are better suited for commercial bars where they serve beer with higher carbonation and at higher psi. There’s also these 8 mm spouts available. I picked up an 8mm a while back from the manufacturer and it worked great, and then I kind of forgot about it. Recently I picked up another and after some testing, I think this is my solution. For my setup, it made a huge difference. Nice solid pour and I can control the beer’s head with the glass tilt.

So, I plan to pick up a couple more of the 8 mm for my other two taps. I serve at about 42-degrees and 10-11 psi, and usually use about 5 feet of 3/16 tubing. This setup is giving my perfect pour. Great faucet, the right spout, the right tubing, right temp, and right pressure.

I picked up my spouts at Northern Brewer (#40050) They also sell the 12.5 spouts if you’re interested in checking those out. They may actually work well for a highly carbonated beer. (#40049) A true beer geek should have not only the right glass for the right beer, but also serve it with the right spout.

Here is my assortment of spouts. From left to right, 8mm, 11mm, 11.75mm and 12.5mm.

And the pour…

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21:20
Z Lager
» ‎ Pickled Liver, The

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Tonight I popped open a bottle of "Z" Lager. Emblazoned with flames, the black branded letter "Z" looks faintly like Zorro designed the bottle. Not so. Someone drank this beer and realized that the contents needed a brand, much like a fine slab of steak. Why?

This beer tastes like meat.

No, really. It does. Like you're drinking a nice, big, cold, gulping draught of MEAT. Barbecued meat. VEGETARIANS BEWARE!

Brewed and bottled by The Fort Collins Brewery in Fort Collins, Colorado, the bottle describes the beer as such: "Rauchbier dates back to the 1500's in Bamburg Germany when malt was often dried over the flames of a beechwood fire. The lingering smoke flavors, slight caramel undertone and amber color make Z an unexpected treat alone or as a compliment to a good meal."
Umm, thanks Fort Collins Brewery, but this beer IS a meal. A cold, disgusting meat tasting meal. In a bottle. Ugg.

Beer Consumed At: home

Beer Consumed From: bottle

Beer Rating: 2 (the beer smelled good...but I was hungry)

21:02
I've Gone Dry... For Now
» ‎ The Beer Brotha

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Beer Log: March 18 and 20, 2008
State: First time, hungry and pissed off about delayed flights, second time chillin and kinda hungry

You may wonder why I have not blogged in a while. Well I'm training for the Paris Marathon, and for these long runs, I always go dry exactly one month before the race. I say race, knowing full well I don't stand a chance of coming in much better than 5 hours. So I have some beer that I'm brewing in the house, and I'm allowing myself a 2 ounce taster after it's been bottled for two, but otherwise I've not tasted a beer in a few weeks. Shame b/c the Sauce would give me a free pint for my birthday. But lo and behold, I totally forgot about Non-alcoholic beer. All the beer, without the guilt. So I ask the man in the airport to hit me with the St. Pauli Girl NA.This stuff is sold all over the place in Houston, so I think I'm good to go at the airport...

St. Pauli Girl NA
It shows up in a green bottle, never a good sign in my book, too much light. The smell seems kind of off, like a funky sweetness, a la rotting garbage. But whatever, the man served it to me ice cold... and it didn't help. Color and whatnot was regular lager. It has some sweetness and whatnot, but a terrible residuelike bitter thing going on at the back of the tongue, that remains there forever. My face cringed and stayed that way. I tried some bbq swine, still no good.

For the first time in forever, I could not finish this beer off. I even reviewed this on Beer advocate to see if it was just me. I figured I may have a skunked beer, so I figure I'll give it another go later on in life. I get the beer in Orlando at a Houlihan's a couple days later, and it's the exact same experience. (Houlihan's know they need to do better, as they have craft beer posters all over the place and basically no selection.) I know St. Pauli's is pretty popular, but this beer is bad. Think of a Miller Lite, dry hopped with ass. Enough said. April 6th cannot come fast enough. I'm sorry, goodbye.

20:51
Sour Beer Studies: Oude Kriek, Drie Fonteinen, Beersel, BE
» ‎ A Good Beer Blog

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A Good Beer Blog --
Great hopes for this one after Michael Jackson calls this one "very fruity" and "great" in Gee-Bee-Oh-Bee. No need for punishing austerity tonight. No need for the beery equivalent of the strap as an educational tool. Not when one can hope for something of a repeat of that De Ranke Kriek.
This beer the deep cherry red of canned cherry pie filling with the lightest skim of pink foam. On the sniff you pick up barnyard funk as well as plenty of fruit. In the mouth gravenstien, cherry juice and what I am going to call nutmeg. That little nutmeg thing is interesting and adds an infamiliar dimension to the familiar green apple acid. Even that brisk - but not utterly debilitating - acidity has a sauvignon blanc green grassiness to it. A slight chalkiness to the yeast on the final swirl. Dare I say, I like this?
Compared to other available ventures into lambic and gueuze, I have to say this is somewhat overpriced at 10.50 USD for 375 ml - even that Cantillon Kriek was two bucks less on the same receipt. And I'd expect Hanssens Oude Kriek to be less by the same amount again - who knew that these sour beer studies would help with budgeting? Plenty of BAer love and justifiably so...but for that price.

20:49
Bischoff Doppelbock
» ‎ SevenPack Beer Blog

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Well, here we are at review numero 4 from this months Beer of the Month Club shipment. I didn’t actually realize it until I was pouring, but this Doppelbock is our 2nd entry from Bischoff this month. Now, I’ll be honest with you, I didn’t feel too fondly about the first entry, an Ur-Weisse. But, I have a hankering that I might’ve gotten a bottle-gone-bad - things just weren’t quite right with it. So, I’m not going to carry any negative impressions into this 2nd review…

The doppelbock pours a remarkably clear dark brownish-golden color with a very thin caramel head. The aroma here is fairly typical doppelbock. There is a notable nutty presence, some malt that smells both light and dark, and just a tiny bit of sweetness. In the mouth, this beer is a sigh of relief (given the last Bischoff beer). This starts with a nutty sweet on the tip of the tongue, and this flavor never seems to diminish, but only grows and becomes more robust as the liquid travels through their mouth. In addition, we get a rich malty flavor about the middle of the tongue that really kicks the flavor into gear with tons of sweet biscuity goodness and just a bit of honey. This flavor travels all the way through the mouth and disappears down the throat, leaving a slowly diminishing version in the aftertaste that eventually washes clean, making this one of the cleaner and crisper doppelbocks that I’ve come across. So, hats off to Bischoff - I felt that they couldn’t be bad brewers, so I’m glad to see this quality beer come off the line.
20:45
Bischoff Dopple Bock
» ‎ SevenPack Beer Blog

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This is the fourth offering from this month’s BOMC shipment. I’m glad to see we are transitioning from the darker beers of winter to the light varietals of spring and summer. This means we are one step closer to me playing bocce’ on the beach with a beer in hand while basking in the sun! I agree with all that Ben has written about the other beers in this shipment. This was a quality bunch, let’s hope the dopple bock rounds out a great selection.

This beer pours a clear, goldenish, copper with significant head. It has a sweet, metallic aroma reminiscent of grape juice and licorice. The taste isn’t quite as appealing. Grape/dark fruit flavors are apparent but they are accompanied by a mustiness that overcomes the tastebuds at the back of the mouth. This strange juxtaposition thickens and the flavor rises to the top of the palate before dissipating and leaving behind a bitter aftertaste. I’m sorry to say this may be one of the few BOMC selections of which I am not too fond. The flavor combination seems to be quite abrasive and dissatisfying. I guess I was looking for a refreshing brew and was privy to the exact opposite…not cool.

20:44
Five Guys Not Named Moe
» ‎ Brookston Beer Bulletin

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The next beer dinner by the Beer Chef will probably sell out faster than any he’s done before. That’s because it will feature five … count ‘em, five … of the most well-known brewers of strong and Belgian-style beers in the country. The “Five Guys and a Barrel” beer dinner will feature Rob Tod (from Allagash), Adam Avery (from Avery), Sam Calagione (from Dogfish Head), Tomme Arthur (from the Lost Abbey) and Vinnie Cilurzo (from Russian River Brewing) all together for one special evening of food and beer.

It will be a four-course dinner, plus a toast at the end of the evening, and well worth the $95 price of admission. It will be held at the Cathedral Hill Hotel on Sunday, April 20, 2008, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations by April 10. I’ll see you there.

The Menu:

Reception: 7:00 PM

Beer Chef’s Hors D’Oeuvre

Beer: Allagash White and Russian River Blind Pig

Dinner: 7:30 PM

First Course

Citrus Cured Curraun Blue Sea Trout with Accoutrements

Beer: Dogfish Head 90 Minute IPA and Avery The Maharaja

Second Course:

Selection of Artisanal Cheeses with House Made Condiments

Beer: Allagash Interlude and Russian River Supplication

Third Course:

A Study in Duck

Beer: Port Brewing Cuvee de Tomme and Dogfish Head Palo Santo Marron

Fourth Course:

Warm Chocolate Mocha Cake with Blood Orange Sabayon and Fig Syrup

Beer: Avery The Beast Grand Cru and Lost Abbey Older Viscosity

Toast:

Beer: Isabelle Proximus

4.20

Dinner with the Brewmasters: Five Guys and a Barrel

Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]

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If you enjoyed this post or the Bulletin generally, please consider buying me a pint

20:12
The greatest LOLcat EVER
» ‎ blogaboutbeer.com

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I don’t usually repost this sort of thing but I happened to see that icanhascheezburger had this evening what I think is the best LOLcat ever created:

’nuff said.

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20:10
Maine Beer Writers' Guild formed
» ‎ Beer, Maine & Me

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Three of us that write/blog about beer here in Maine got together last week and established the Maine Beer Writers' Guild.
The Maine Beer Writers' Guild will give beer writers here a chance to meet, drink some good beer and discuss items of importance (i.e. beer).
The Guild's goals are to promote better beer writing and celebrate Maine's craft brew culture. Membership is open to any writer of beer-related content (electronic or print) who resides in Maine.

If you're interested go HERE!

Its nice that this news corresponds with what will be my 100th post on Beer, Maine & Me. I always like to celebrate a milestone with good things (see Harvest Ale) and this is definitely a good thing.

Current Maine Beer Writers' Guild Members:
Beer, Maine & Me Blog About Beer BeerBloggers Think BeerChris Sweet - Writer for Ale Street NewsSean Sweeney - Writer for Yankee Brew News

20:06
by special request...
» ‎ Beer Bits 2

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i set the NIN ghosts slideshow to NOT autoplay. now you can enjoy beer bits 2 at work without annoying everybody! i was getting tired of the same tracks anyway ;-)

cheers!

20:02
BLACK DIAMOND HEFE!
» ‎ Hedonist Beer Jive

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BLACK DIAMOND BREWERY in Walnut Creek, California, has been around for some time, and though I don’t make it out to “The Creek” all that often, it was nice to find something of theirs on tap the other night in Oakland. You don’t see those guys getting a lot of play around the SF Bay Area, and I remember the one time I drank heartily at their pub as being a good one. So I tried a BLACK DIAMOND HEFEWEIZEN the other night, and it was easily the best beer of four half-pints I tried in a given night – this on a night when I was sampling wares by Bear Republic, Moonlight and Green Flash, no less. How did Black Diamond beat out those heavyweights, you ask? Well, by making a simple, juicy and lush-tasting hefeweizen. This hazy, straw-colored, medium-bodied beer is a tad more tart than most American wheat beers, and it makes me think more of the (admittedly too few) real German hefeweizens I’ve had. I don’t believe Black Diamond does any bottling, so that’s going to make it hard for most of ya to try it – but if you make it out my way, remember that HBJ says 8/10 on this one.

20:02
Michael Jackson Day
» ‎ Yours for Good Fermentables ™

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From Dave and Diane Alexander, proprietors of Washington D.C.'s Brickskeller, came this expression of sadness and of appreciation:
I'm sure most of you know who Michael Jackson, the BeerHunter, is. Perhaps you may not know today, March 27, 2008, would have been his 66th birthday. Michael was a great friend of the Brickskeller and one Diane and I are honored to have considered a good friend personally for 25 years.

[...] go to your favorite pub tonight and raise a glass of good beer to his honored memory ... [or] respect this as a special enough occasion to warrant the popping of a favorite top you've been stashing in your vault.

While Michael may have passed, his contributions to the world of beer and the foundation his writings laid for all writers to build upon and all brewers to aspire to will live and grow forever.

Happy Birthday Michael
you are still dearly missed

A friend and I toasted Mr. Jackson with a 1995 oak-aged Dominion Millennium. It was a 2005. Must have been the beer!

19:55
The London Beer Flood
» ‎ Stonch's Beer Blog

April 26, 2008
5:30 pm	to	7:30 pm

April 10, 2008
7:00 pm	to	9:00 pm

really simple BEER syndication » March 27, 2008

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